Drunken Pork Roast and Gravy

Recipe by 2Bleu
READY IN: 3hrs 20mins




  • Preheat oven to 325 degrees Fahrenheit.
  • Rub Italian seasoning all over the pork roast (be generous) and set aside.
  • In a Dutch oven casserole dish, heat olive oil and bacon grease on medium high.
  • Add pork roast and sear on all sides (about 1 or 2 minutes per side).
  • Add the onion and garlic on the last turn.
  • Remove from heat; add wine; cover and bake for 2-1/2 to 3 hours or until internal temperature reaches 160 degrees Fahrenheit.
  • Remove roast from pot and place on cutting board.
  • Cover with foil (allowing meat to 'set') and begin making the gravy.
  • Place the Dutch oven containing the baked juices (wine sauce) on top of the stove over medium heat.
  • In a small bowl, mix the milk and flour until smooth.
  • Add the flour mixture to the juices; season with salt and pepper to taste.
  • Whisk or stir constantly until you get gravy consistency (about 10 minutes). If gravy becomes too thick, simply add more milk, a little at a time.
  • Slice pork and serve with the gravy.